The Best Chocolate Cake with Chocolate Ganache

Of the hundreds of dessert recipes I have on my blog, I realized that I didn’t have a chocolate cake recipe so I changed that.

With the easiest, one-bowl, five minute, from-scratch chocolate cake you’ll ever make.

If you’re addicted to cake mix, you can break free. I’ve been there.

I made this cake without a mixer and it was ready to go from bowl to oven in less than five minutes with just a couple turns of the whisk.

I’m the first to admit that cake mixes can be great because they’re convenient, the results are nearly guaranteed, and they produce moist and light cakes.

This scratch cake does the same.

Except it’s darker, richer, and more intensely chocolaty than a cake mix chocolate cake, which is a good thing if you like a nice dark, deeply chocolaty, chocolate cake.

One way in which I kept the cake moist was by adding yogurt, which can be replaced with sour cream if that’s what you have on hand. Just don’t use light or diet yogurt or sour cream. Use thicker or Greek-style full-fat yogurt. You’re making chocolate cake, not diet food, so forego the watery diet yogurt.

I also kept the use of baking powder to a bare minimum because I find it dries out cupcakes, muffins, and cakes. The recipe uses just enough to give the cake lightness and lift so that it isn’t confused with the denser and flatter chocolate slab that we all know as a brownie.

Finally, I do love butter and will almost always choose butter over oil in baking; except when baking a cake. Oil produces a moister cake in my experience and since all that lovely buttery flavor is going to be masked anyway from the cocoa powder, you’re not giving up anything in the flavor department and gaining worlds in the moisture category by using oil rather than butter. A win-win for oil.

Not sold on the cake yet? Allow me to sell you on the chocolate ganache.

Ganache is made by heating cream and pouring it over chocolate and I kept this ganache super simple by heating the cream in the microwave. You could heat it over the stove, but why bother.

The beauty of the ganache is that even after it sets up, it still has a juicy quality to it in comparison to say buttercream frosting, which can become a bit hardened around the edges after it’s been exposed to air for a few hours. Crunchy frosting is never a good thing.

If frosting can taste elegant and classy, this ganache is how; as opposed to this frosting which is more along the lines of a finger-lickin’ good frosting.

There’s no sugar added to the ganache and it’s only as sweet as the chocolate you select, which in my case was semi-sweet chocolate chips. Go as milky or dark as you enjoy. Feel free to spike your ganache with a couple tablespoons of bourbon, rum, or a fancy flavored liqueur.

Skylar requested this cake for her next birthday and Scott said, “Good idea, honey. This cake does taste like chocolate birthday cake tastes.”

Yes, of course it does because most chocolate birthday cakes are cake mix cakes.

Now you can bypass the cake mix and make this in five minutes instead.

The Best Chocolate Cake With Chocolate Ganache - The best chocolate cake I've ever had, and the easiest to make! Nothing fussy or complicated & delivers amazing results every time! 

Print Recipe

The Best Chocolate Cake With Chocolate Ganache

This is the best chocolate cake I've ever had or made, and it's the easiest. One bowl, no-mixer, no creaming ingredients, and nothing funny. This cake is fast, easy, and always delivers amazing results. You can bake it as cupcakes, too. The ganache is rich and velvety, and the perfect pairing with this deep, dark, not-too-sweet, and very moist cake. The cake is a reader favorite!

Yield: one 9-by-9-inch square cake, 12 generous pieces

Prep Time: 10 minutes

Cook Time: about 25 minutes

Total Time: 90 minutes, to allow for cooling


Chocolate Cake

1 large egg

1 cup granulated sugar

6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)

1/4 cup canola or vegetable oil

1 1/2 teaspoons vanilla extract

1/2 cup brewed coffee, room temperature or warm

1/2 cup unsweetened natural cocoa powder

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt, optional

Chocolate Ganache

9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

3/4 cup heavy cream or half-and-half

1 teaspoon vanilla extract (or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur)


Cake - Preheat oven to 350° F.  Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I used Hershey's), and whisk vigorously until batter is smooth and free from lumps.

Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Note about coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg.

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.

Chocolate Ganache - Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.

Related Recipes

White and Dark Chocolate Cream Cheese Chocolate Cake Bars – these use cake mix but the preparation method isn’t traditional

Mounds Bar Chocolate Coconut Cake Mix Cookies

Fudgy Nutella Brownies with Cream Cheese Frosting – my favorite brownie base recipe which is as easy as making brownies from a box, I promise; and it’s the brownie base I use for all brownies before doctoring them up with other add-ins or tweaks

Frozen Chocolate Pudding and Wafer Cake (No-Bake, 3 ingredients)

Chocolate Cake Batter Milkshake

Do you have a favorite from scratch cake recipe?

Feel free to link it up; chocolate, yellow, vanilla, carrot, red velvet, whatever it is as long as it’s amazing.

How often do you use cake mixes?

I did a 15 Recipes Using Cake Mix (But None of Them Actually Make a Cake) post and since then, I’ve really cut down on the amount of cake mix I use. They have their time and place, and I will always use them I’m sure.

However, I’d like to post more classic type recipes on my blog and an easy, but practical, tasty, and moist chocolate cake from scratch was a good place to start.


  1. can your recipe be baked in 3 6-inch round pans? :D

    • People have baked this cake in so many ways if you read through some of the previous comments. I’ve never done it that way but others have done lots with this cake so you may enjoy reading what people have tried. Enjoy the cake!

  2. hi! this recipe looks delicious and want to try this for my little one first birthday. instead of using 9×13 cake pan can i use cupcake pans?? for how many degree Fahrenheit is needed and for how long should i bake it??

    • People have baked this cake in so many ways, including as cupcakes, if you read through some of the previous comments. I’ve never done it that way but others have done lots with this cake so you may enjoy reading what people have tried by way of the previous comments. Enjoy!

  3. heh i tried it out, extending the bake time by another 5mins or so.
    the chocolate cake turned out just right and moist! i made coffee buttercream instead of ganache. 
    im so happy because it all came together and it was my first time to make a 3-layer floral cake!
    thank you so much for the recipe! 

  4. very delicious recipes, How I can sign up for newsletter

  5. What is the benefit of the brewed coffee? I would like to make this for my husband but he absolutely hates the taste and smell of coffee. Can I substitute it for something else? Thanks!

    • Coffee enhances, intensifies, and makes chocolate taste richer when you bake with them together. If however, your husband is THAT sensitive to coffee and you think it would be a deal-kill, then don’t use it. It does add a lot of flavor but if it could ruin the whole thing for him, then I’d skip.

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  7. I made this cake today and it is perfection!  Perfect size for our empty nest and the chocolate flavor is perfect! Friday night treat to make up for how good I was all week :)  

  8. I made this cake today and it was such a hit -everyone adored it. The best chocolate cake ever, for sure!

    This is the first time I comment here but I’ve already made around 8 of your recipes. Every single one came out great. So seriously, thank you! Your blog has made me fall in love with baking (even more). Thankyouthankyouthankyou :)

    • Thanks for trying the recipe and I’m glad it came out great for you! And thanks for trying so many others and glad they’re all hits and that you’re falling in love with baking even more!

  9. Thanks a lot for this recipe! Initially I was a bit sceptical (as none of my chocolate cakes had turned out nearly as well as ready mixes) but it turned out great! Everyone loved the cake, especially the fact that it tastes rich yet light. I’ve baked it twice already and will certainly keep the recipe. Much appreciated!

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  11. Oh, my word!!!  Delicious!!  And I even substituted gluten free flour.  No one knew.  The ganache is what makes this whole cake awesome!!  Thank you!

  12. I used your recipe for ganache with half and half for guidance tonight because I didn’t want to run out to the store.  I used about a third of a bag of semi-dark chips that I had left and a crispy santa from Christmas chopped up.  It was approximately 8 ounces total chocolate with the crispies and I used approximately 3 ounces of half and half.  This then topped a cake with cherry pie filling on the bottom.  I’m calling it chocolate covered cherry cake.  The ganache still has the rice crispies intact.  We haven’t eaten it yet as it is cooling.  Anyway, thank you for posting your recipe.  It gave me guidance and the consistency is perfect. 

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  14. Dear Averie,  Your chocolate cake looks absolutely delicious, can’t wait to try it….however we don’t drink coffee and don’t have any on the shelf…..what can we substitute for it….Wally

    • Perhaps water but the cake won’t taste as rich and as good. I would go to Starbucks and just buy a cup of coffee or somewhere similar and use that if you don’t want to buy a whole pound of coffee. Enjoy!

  15. hello if I want to bake this cake for an event tomorrow do I have to keep the cake (with ganache) in the fridge (I’m baking tonight) or could I just leave it at room temperature? O: if I have to leave it in the fridge how long must I take it out beforehand to ensure that the cake is soft? and is it alright to use canola olive oil instead? sorry for the bombard of questions!!

    • I would bake the cake, keep it at room temp, and then tomorrow before the event add the ganache. I think it’s best after you add the ganache to refrigerate the cake. The cake is very soft so you really don’t need to budget for that per se, although it will be chilled. If you want it room temp, then I’d say an hour or so.

      No, don’t use olive oil. Make as directed. Enjoy!

  16. Wow I tried this yummylicious recipe today. EVERYONE loved it. 
    Thank you so much. And I really appreciate your efforts (time , energy and experiments ;) in your kitchen) for making great recipes for us. Thanks !

  17. Hi, I would really love to make this cake.Could you please give the the chocolate cake recipe in UK measures please. I have looked at conversion charts on the net, but each site gives different measures!  

    • Since I don’t use UK measurements, I don’t know what to say or how to advise you. I’d use the conversions from the most reputable source and go with that. Good luck!

    • Nigella Lawson’s recipes always have both options and you could probably print a cheat sheet equivalent from one of her cake recipes that would get you close.  

    • Hi, 

      This is how I converted the measures and the cake turned out great.
      Cake tin: 22cm, 180°C, bake 25-30 min; 1 cup measures 250ml;

      Cake: 1 large egg, 1 cup of sugar, 170g (177ml) greek joghurt, 1/4 cup vegetable oil, 1,5 tsp vanilla extract, 1/2 cup of coffee, 1/2 cup cocoa, 1 cup flour, 1 tsp baking soda, 1/5 tsp baking powder, 1/4 tsp salt.

      Ganache: 255g (1,5 cup semi sweet chocolate chips, 3/4 cup heavy cream, 1 tsp vanilla extract.

    • Glad it worked out great!

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  19. I double this recipe and made this in a 9 X 13 pan in December for my 4-year old son’s dinosaur cake, topped with butter cream icing in various colors.   Rave reviews from the crowd of local Austrians….we are ex pats in Vienna!  Thank you!!!

    • If Austrians are raving about this recipe, that is such high praise and thank you for telling me! And glad it worked out great (doubled) as your son’s bday cake!

    • P. S.   I tried to attach a picture but couldn’t figure out how to do that.  I turned out super cute as well as super moist and delicious.  I made it again today and my kids just love it.    I do leave out the coffee because my 9 year old can sense a coffee intrusion a mile away.  So sad since the rest of us love it!

    • Glad you already made it again! And my site doesn’t allow pics because people will try to post things other than food so no pics :) But I bet the cake was super adorable!

  20. Thank you! This is an absolutely fabulous recipe. I made it for my sister as a welcome cake – and everyone loved it. It was so moist and with a rich chocolate flavour plus so easy to whip up.

  21. Hi Averie, it is my 9th anniversary today. I made this for my husband and me. He absolutely loved it. :)
    I seriously need to hug you somehow! thx

  22. Maybe this is a silly question but when you say Greek-style yogurt, can I just use plain Greek yogurt? I know that’s healthy so I was a bit confused when you said no diet yogurt. Just wanted to confirm. Thanks!

    • Greek-style and Greek yogurt are one in the same. While Greek yogurt is healthier than some, it’s thick. ‘Diet’ yogurt is typically much runnier, thinner, and not advised for this recipe.

  23. Just made this and it was so easy and so delicious!!! Definitely very rich with the chocolate ganache. Thanks for another fantastic recipe!! 

  24. Made this cake last night and it tastes so good! So moist and fudgy and soft, had a hard time removing it from the cake pan lol

  25. Hi Averie! The recipe sounds delicious, and I’m yet to try it out. Would there be an eggless recipe for the same? Thanks in advance!

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  28. What can I use instead of the yogurt or sour cream? 

  29. I wanted to bake a chocolate cake for a special occasion and was apprehensive about trying a new recipe, but this cake turned out wonderful! Thank you for the great recipe!

  30. Hi…if I want to make this into a 2 layer round cake,would I double the recipe? Thanks so much.

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  32. Hello id just like to ask gow many cups is 6ounces of yogurt? Im planning to bake this for my dads birthday. It looks very delicious :)

  33. Hi Averie,
    Just made this great chocolate cake today, to take to a dance for supper (bring a plate)
    It was so easy and light in texture, and the gnache was just beautiful. I always have trouble
    when melting chocolate either overcook it or something just doesn’t work!! So thank you for this 
    great best ever chocolate cake, speaks for itself.

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